The news and herald. (Winnsboro, S.C.) 1877-1900, 1887-12-08
HoL.sRHoLp.

dI IEOm WiGnOuG may very easily De laU
without draught, and without Risk OF
cold even to delicate persons IL q few
simple rules be observed, The cold air
OF winter, Of course, enters with greater
force, and IN greater prop0rti0 vol.
ume than the more equable summer
air, into Il VAIN room. The aperture
ut ingress must be correspondingly
diminished. Air from q Windows Is pre-
fe'able to that from an open innor
door, no matter how ro0my the house,
window be the inlet, the fire, fireplace,
mer acting as an outlet, it may be cp-
ened from the top, the extent Icing
regulated according to the outer tenn
perature. There il then q direct IN
ward current at the upper part which
follows the roof Of the room, thus
mingllng with any heated waste pro-
ducts which require to be removed,
aud an interrupted current at the
middle, the previous line of junction Of
the upper aid lower sashes: both are
broken and diffusel by the blinds Of
curtains. Venetian for this purpose
should be turned upward. A window
should neyertbe made to yentilate by
opening 1t from below, unless the open
lower space be filled up In some way,
and ventilation he carried on at the
middle, where the sashes join: other-
wise draughts are unavoidable. The
ventilating pane is hardly less simple
than an equally efficient and safe meth.
od with either Of the others. Window
ventilation Is especially useful in bed.
rooms, and Its efficiency or otherwise
can not fail to effect the vital powers
Of tho occupant, who in his slumhors
must trust to other energies than his
own for the removal OF these impurities
and mOrbifc germs which his every
breath multiplies around him.
USEFUL HINTS Tho best thing for
cleaning tinware Is common soda.
Dampen cloth and dip In soda, rub
the tin briskly, after which wipe dry,
and black and dirty tinware can he
made to look like new.
10 take rust out OF steel rub the
steel with sweet oil, In day or two
rub with finely powdered unslaked lime
until the rust all disappears, then oil
again, roll IN woolen and put in a dry
place, especially If 1t be table cutlery.
10 clean silver, first wash to remove
all the grease from the silver, then rub
with u woolen cloth wet with ammonia
and whiting and polish Oh the chased
and liligree parts with a tooth brush.
This whiting Is wet with ammonia and
made into cakes Or boxes. It Is nice to
clean glass windows and all kinds OF
glassware.
10 polish brass kettles that arc very
much tarnished, first rub with sol,l-
tion Of oxalic acid, then dry and polish
with rotten stone or the finest emery.
IT WAS a tradition in my family that
. nour starch Is better for starching ging-
hams and calicoes than fine starch. 1t
certainly has the merit ofeconomy, and
1t Is said that calico dresses will keep
stiff and fresh looking longer than If
starched With fine starch. 1t can do no
harm to try 1t; to one quart Of boiling
water allow three heaplng tablespoon
fnls OF flour; mix this with little cold
water. and stir 1t until 1t is perfectly
smooth, then stir 1t into the quart df
water; which should be boiling. Boil
for five minutes, watching and stirring
1t to keep it from burning; strain It
through bag made Of crash and Kept
for the purpose. This bag should bs
made Of a piece or crash doubled SO that
there will he no seam ut the bottom,
and 1t should be Immediately rinsed in
water and be cleaned and dried and put
away for nse the next week.
GRAHAM PUFFs. Graham -four,
one and Il half cups; sifted lour, one
cup; sugar, two teaspoonfuls; salt, half
"a teaspoonful; new milk, two cups;
eggs, three. Mix salt and flour; add
the mix, and beat smooth; froth the
.yolks or the eggs separately from the
whites; cream tho butter ana add the
eggs and then the batter Bake In
buttered stoneware cups or gallipots
from thirty to forty minutes, but do
not keep them In the oven after they
have well popped over the cups. Serve
at once, rs they collapse. Baking pow.
der or soda should never be used FOR
these light, delicate breakfa cakes.
MELONS (another way):--Pare the
melon and cut into thick slices; make q
syrup with, one pound Of sugar to every
pint OF water; boil and skim this until
clear, and then put in the melon and
boil for ten minutes; take up the slices
carefully and act away till the next
day, when again boil and skim of all
impurities from the syrup; put in the
melon again, ana skim till 1t looks
clear, then carefully pour up into glass
jars. The action Of the light is said to
affect all fruit exposed in glass lars.
therefore,, when storing, 1t Is we'll to
cover these.
COUNTRY GRIDDI.E CAKEs.-Slfted
flour, one pint; soda and salt. one tea
spoonful each; one pint sour cream.
Make q smooth batter. with the flour
land milk, and beat till frothy and light.
Melt the soda in little warm water.
and add to to the batter. Heat tho
griddle and grease we'll with butter.
Drop some butter in spoonfuls we'll
apart Oh the grlddle; when the cakes
begin to bubble or blister all over, turn
each quickly with agriddle spade and
bake the other side, and serve in patches
on hot plates.
RICE WAFFLEs.--One quart Of
-four; half a teaspoonful Of salt, one
teaspoonful Of sugar; two teaspoonfuls
OF baking powder. one large tablespoon.
or butter; two e9gs;l 1.2 pints ofmilk;
one cupful Of hot boiled rice. Sift the
tlour, salt, sugar and baking powder
well together; rub the butter into tho
flour. beat the eggs well, separately
ana add the stiff whites last of all.